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Turkey in Texas (TNT)

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bdskelly

bdskelly

Smoking Guru
Original poster
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Feb 3, 2013
5,773
1,726
DFW North Texas
So.... I come home today after playing 18... Stick my head in the refrigerator to get a frosty beverage and see that the Boss brought home a fresh 15 pound Turkey. She sees that I have spied the gobbler and says "Kids are bringing the grand baby over Sunday" 

"Yes Ma'am" I reply. 

Nuff said. I'll get to the prep work. 

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Brian
 
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Man I cant wait to see this.   Spatch it.     LOL
 
I'm going to insert butter and Brian's Magic Turkey Dust under the skin.  I'll also stuff the cavity with some citrus and apple to give this gobbler a great fresh taste and  help keep the bird moist.

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A little Olive Oil and Rub on the outside. And into the fringe it goes.  In the morning i'll inject with a little cajun butter before I put it in the smoke. 

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110.gif
 , I'm in...

I'll drink one of these for you ,
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 and you drink one of these for me...
beercheer.gif
 
icon_rolleyes.gif
 .
 
Fair enough Stan. ...Fair enough my friend. 
cheers.gif


Okay, its 7:30 am and the Texas Turkey has been injected and put into the smoker at 250 degrees.  I've got the maverick remote thermometer keeping and eye on the smoker temp and the meat probe is inserted into the breast. I'm looking for an internal breast temp of 165 degrees before I take this bird off the grate.  I'm expecting a cook time of "about" 30 minutes per pound.  But really going by the internal breast temp of 165 before I will call the gobbler fully cooked.

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This Thin Blue Smoke is courtesy of the AMNPS loaded with the Pit Master blend pellets.

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After 6.5 hours the breast temp hits 165 degrees. Pulling the probe exhibited a good amount of clear running juices. So I know its just right.  I'll take this bird out of the smoker and cover it with a bit of foil and let it loaf for 30 to 45 minutes before I carve it. 

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Now that.. is funny Foam. She's having minced TNT and some mac n cheese.  
 
I like to filet the breast meat off the bird and then slice it.  The Turkey turned out very well. ...Moist with a firm texture and buttery creole flavor. 

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Time to dig in. White or dark meat?

I'm serving this bird along with a few sticks of smoked andouille sausage, mashed potatoes, fresh green beans.

Time for me to have a beer!

Brian

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